Mochi Ice Cream Recipe
Chewy rice cake filled with creamy ice cream.
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Ingredients
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Mochi Dough
Ice Cream Filling
Method
Prepare Mochi Dough
- 1
- 2
Microwave Mixture
Cover the bowl with plastic wrap (leave a small vent) and microwave on high for 1 minute. Stir the mixture, cover again, and microwave for another 1 minute. Repeat this process one more time, for a total of 3 minutes of cooking time.
- 3
Cool the Dough
Once the mochi dough is cooked, let it cool for about 10 minutes until it is safe to handle.
Shape Mochi
- 4
Prepare Work Surface
Dust your work surface with cornstarch to prevent sticking. Also, dust your hands with cornstarch.
- 5
Roll Out Dough
Transfer the mochi dough onto the prepared work surface. Use a rolling pin to flatten it to about 0.5 inches thick.
- 6
Cut and Fill
Using a round cookie cutter or a glass, cut out circles from the flattened mochi. Place a small scoop of ice cream in the center of each circle, then fold the mochi over to encase the ice cream. Pinch the edges to seal.
Freeze Mochi Ice Cream
- 7
Chill
Place the filled mochi balls on a plate lined with parchment paper, and freeze for at least 2 hours, or until firm.
- 8
Serve
Once the mochi ice cream has set, serve immediately or store in an airtight container in the freezer.